Instructions: Place sides of bacon on a board and rub salt. Let stand 48 hours.

Mix next three ingredients and dissolve in water. Heat to boiling and cook 15 minutes. Skim and cool.

Place bacon in clean oak barrel and pour liquid over meat. Place heavy weight on bacon to keep it under the brine.

Bacon prepared like this will keep about one year.

After bacon has been in the brine five weeks, it may all be hung up to dry and when thoroughly dried, smoked at smokehouse as needed.

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